Italian Cheesy Tomato Pie Recipe
This tomato pie recipe is inspired by classic Italian flavors, incorporating fresh basil and oregano to enhance the natural sweetness of the tomatoes. The crust is simple yet delicious, providing the perfect base for the cheesy, tomatoey goodness that awaits. Whether you serve it warm or at room temperature, this pie is a celebration of summer’s bounty and the comforting taste of homemade Italian cooking.
Ingredients
For the Crust:
For the Filling:
Additional Ingredients:
Instructions
Preparing the Crust:
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Preheat Oven
Preheat your oven to 375°F (190°C).
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Prepare the Pastry
If using store-bought puff pastry or shortcrust pastry, let it thaw according to package instructions. Roll out the pastry on a lightly floured surface to fit a 9-inch pie dish.
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Line the Pie Dish
Carefully transfer the rolled-out pastry into the pie dish, pressing it gently to fit. Trim any excess dough hanging over the edges.
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Brush with Butter
Brush the pastry with the melted butter. This helps to create a barrier and prevent the crust from becoming soggy.
Preparing the Filling:
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Slice the Ingredients
Thinly slice the mozzarella and fontina cheese. Slice the tomatoes, removing seeds and excess juice to avoid making the pie watery.
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Layer the Cheese
Arrange the sliced mozzarella in an even layer on the bottom of the prepared crust. Follow with a layer of fontina cheese.
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Add the Tomatoes
Place the tomato slices on top of the cheese layers. Ensure the tomatoes are evenly distributed for uniform flavor.
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Season the Pie
Baking the Pie:
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Bake the Pie
Place the pie in the preheated oven and bake for about 35-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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Cool the Pie
Remove the pie from the oven and let it cool slightly. This helps the flavors to meld and makes it easier to slice.
Finishing Touches:
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Garnish
Just before serving, sprinkle the chopped fresh basil leaves over the top of the pie. This adds a burst of fresh flavor and a lovely aroma.
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Serve
Cut the pie into wedges and serve warm or at room temperature. Enjoy the delightful combination of flavors and textures in this Italian cheesy tomato pie.
Note
- Use firm, ripe tomatoes such as Roma or heirloom to avoid excess moisture and sogginess.
- For added depth, drizzle a bit of balsamic glaze over the tomatoes before baking.
- Pat the tomato slices dry with a paper towel before adding them to the pie to further reduce moisture.
- If you prefer a crisper crust, consider blind baking the crust for 10 minutes before adding the filling.
